Authentic Peking Duck Recipe – Crispy Skin & Rich Flavor
1. Introduction
Few dishes in the world are as iconic, luxurious, and steeped in history as Peking Duck. Originating in Beijing during the Imperial era, this dish has been served to royalty and dignitaries for centuries. What makes it so special? The combination of crispy lacquered skin, tender juicy meat, and the delicate balance of flavors when wrapped in a pancake with hoisin sauce, cucumber, and scallions.
While authentic Peking Duck is often prepared in restaurants with specialized ovens, you can absolutely recreate the magic at home. This recipe guides you through the essential steps—air-drying, glazing, roasting, and serving—so you can enjoy restaurant-quality Peking Duck without leaving your kitchen.
By the end of this guide, you’ll have everything you need: a step-by-step recipe, tips for achieving that famously crispy skin, serving suggestions, storage instructions, and variations to make it your own.
2. Ingredients Breakdown
For the Duck:
- Whole Duck (1, about 5–6 lbs): The star of the dish. Look for a fresh or high-quality frozen duck.
- Boiling Water (4 cups): Helps tighten the skin before drying.
- Honey (2 tbsp): Adds sweetness and helps create a glossy finish.
- Soy Sauce (2 tbsp): Provides umami depth.
- Chinese Five-Spice Powder (1 tsp): Classic seasoning for aromatic warmth.
- Shaoxing Wine (2 tbsp): Traditional Chinese cooking wine for complexity.
- Salt (1 tbsp): Essential for flavoring the skin.
For Serving:
- Mandarin Pancakes (store-bought or homemade): Thin, soft wrappers for assembling.
- Hoisin Sauce (½ cup): Sweet and savory base.
- Cucumber (julienned): Adds crunch and freshness.
- Scallions (sliced into thin strips): A sharp, aromatic contrast.
Substitutions:
- Use maple syrup instead of honey for a different sweetness.
- If Shaoxing wine isn’t available, replace with dry sherry.
- For a lighter wrap, use butter lettuce leaves instead of pancakes.
3. Step-by-Step Instructions
- Prep the Duck:
- Rinse duck inside and out, then pat dry with paper towels.
- Trim excess fat, leaving enough for flavor.
- Scald the Skin:
- Pour boiling water evenly over the duck. This tightens the skin. Pat dry thoroughly.
- Glaze the Duck:
- Mix honey, soy sauce, five-spice, Shaoxing wine, and salt.
- Brush glaze all over the duck, inside and out.
- Air-Dry the Duck:
- Place duck on a rack, uncovered, in the fridge for 12–24 hours. This step is key for crispy skin.
- Roast the Duck:
- Preheat oven to 375°F (190°C).
- Place duck breast side up on a roasting rack set inside a pan.
- Roast for 60 minutes, then flip and roast another 45–60 minutes until skin is crisp and deep golden brown. Internal temp: 165°F (74°C).
- Rest and Slice:
- Let duck rest 15 minutes.
- Slice skin and meat into thin pieces.
- Serve:
- Spread hoisin sauce on pancakes.
- Add duck slices, cucumber, and scallions.
- Roll up and enjoy!
4. Tips and Variations
- Ultra-Crispy Skin Tip: Air-dry longer (up to 48 hours) for restaurant-style crispiness.
- Shortcut Version: Use a rotisserie duck, then crisp skin in the oven.
- Flavor Boost: Add star anise and ginger to the cavity before roasting.
- Healthier Version: Remove some skin when serving to reduce fat.
5. Serving Suggestions
- Serve with steamed pancakes, hoisin, cucumber, and scallions in the traditional way.
- Pair with sides like stir-fried bok choy, fried rice, or hot and sour soup.
- Drinks: Goes beautifully with jasmine tea, light beer, or a crisp Riesling.
- Make it a Chinese feast night by adding dumplings or spring rolls.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap duck tightly and freeze for up to 2 months.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes to re-crisp skin. Avoid microwaving.
7. Recipe Notes
- For authentic results, air-drying is essential—don’t skip it.
- Use a roasting rack so fat drips away and skin crisps evenly.
- Pancakes and hoisin are traditional, but you can experiment with sauces like plum sauce.
8. Nutrition Information (Per Serving, with pancake wrap, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Fat | 28g |
| Saturated Fat | 8g |
| Carbohydrates | 32g |
| Sugar | 8g |
| Fiber | 2g |
| Protein | 25g |
| Sodium | 640mg |
| Cholesterol | 110mg |
| Calcium | 35mg |
| Iron | 3mg |
Nutrition information is an estimate and may vary depending on ingredients.
9. Recipe Card Summary
Course: Main Course
Cuisine: Chinese
Servings: 6–8
Prep Time: 30 minutes (plus drying time)
Cook Time: 2 hours
Total Time: About 14 hours (with drying)
Ingredients
- 1 whole duck (5–6 lbs)
- 4 cups boiling water
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp five-spice powder
- 2 tbsp Shaoxing wine
- 1 tbsp salt
- Pancakes, hoisin sauce, cucumber, scallions (for serving)
Instructions
- Rinse, dry, and trim duck.
- Scald skin with boiling water.
- Brush with glaze.
- Air-dry 12–24 hours.
- Roast at 375°F (190°C) for 2 hours.
- Rest, slice, and serve with accompaniments.
Notes
- Air-drying is key to crispiness.
- For extra depth, stuff cavity with ginger and star anise.
10. FAQs
1. Can I make Peking Duck without air-drying?
Yes, but skin won’t be as crispy. Air-drying is highly recommended.
2. What sauce is best with Peking Duck?
Hoisin sauce is traditional, but plum or sweet bean sauce works too.
3. Can I cook Peking Duck in an air fryer?
For smaller ducks or pieces, yes—cook at 350°F (175°C) until crispy.
4. Do I need to truss the duck?
Not required, but tying the legs helps with even cooking.
5. How do restaurants get such glossy skin?
They often use maltose syrup glaze and special ovens. Honey works well at home.
11. Final Thoughts
Peking Duck isn’t just a dish—it’s an experience. With its crisp skin, tender meat, and irresistible wraps, it brings the flavors of Beijing into your home. While it takes patience, the results are truly rewarding.
Give this recipe a try for your next dinner party or special occasion—it’s guaranteed to impress. And when you make it, don’t forget to leave a comment below and let me know how it turned out for you!